TACO TIME

High Priority - Toxic substance/chemical improperly stored. Observed sani tabs stored next to single service items on top of white cooler. Operator removed the tabs. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink. Observed next to triple sink. Operator provided soap. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside salt container and sugar container with handle in contact with product. Operator placed the handle upwards. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing food contact containers and not sanitizing after cleaning. Coached employee on proper manual washing. Employee started to fill up triple compartment for sanitizing equipment. Triple Sink (Quaternary - 200ppm). Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided to manager via email. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at kitchen. Employee cleaned during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit provided for Quaternary.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided to manager in printed form. Manger discussed and signed form. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at kitchen. Employee provided the soap. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container in preparation table across triple sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to mop sink. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) under prep table. Employee added chlorine, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink next to triple sink. Repeat Violation - From follow-up inspection 2024-03-26: Observed No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink next to triple sink. Time Extended - From follow-up inspection 2024-04-23: Observed No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink next to triple sink. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cooked pork (44F - Cold Holding); shredded cooked beef (48F - Cold Holding) inside reach in cooler cooler at cook line. As per employee place inside reach in cooler the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cooked pork (44F - Cold Holding); shredded cooked beef (48F - Cold Holding) inside reach in cooler cooler at cook line. As per employee for over 6 hrs.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided form to manager. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided form to manager. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts prepared onsite 3 days ago with date marking inside reach in cooler next to kitchen entrance

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout dining area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty at dining area. Also observed ceiling tiles soiled with grease at kitchen area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone store above preparation area at preparation table. Employee removed phone from preparation area. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed bag of onions stored on storage floor. Employee stored onions above the floor on top of a chair the onions. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to preparation reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash next to 3 compartment sink.

Basic - Ripped/worn tin foil used as shelf cover. Observed on shelves under middle preparation table.

Basic - Screen in door torn/in poor repair Observed on door to outside at kitchen.

High Priority - Container of medicine improperly stored. Observed in shelves above preparation table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut onions (46F - Cold Holding); cut tomato (46F - Cold Holding); shredded cheeses (46F - Cold Holding) at 3:02 pm. as per employee less than 1 hour. Employee add ice during inspection. cut onions (43F - Cold Holding); cut tomato (43F - Cold Holding); shredded cheese (42F - Cold Holding) Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking access to kitchen hand wash sink. Employee removed during inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink s in preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table in kitchen area. Employee removed during inspection.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed broken screen in back door.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed cinnamon sugar and oil containers not labeled with common name in kitchen area. Employee labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding); cut lettuce (46F - Cold Holding). As per Manager held less than 1 hour. Manager moved to cooler during inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled in preparation area. Also soiled can opener .

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket and sponge stored inside hand wash sink. Also a garbage can stored in front. Manager removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared shredded steak, cooked ground beef and shredded pork in cooler not date marked. As per manager food was prepared 1 day ago. Manager labeled properly during inspection. Corrected On-Site

Basic - Food stored on floor. Observed a containers with cooking oil and chicken base stored on floor in kitchen area. Manager rearranged properly during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chorizo (frozen) inside 3 compartment sink. Manager removed and stored inside of cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep table, cooked pork (60F - Cold Holding); cooked beef (61F - Cold Holding); pico de Gallo (60F - Cold Holding). As per operator, held less than 1 hour, the operator moved all items to the refrigerator. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper device stored above the prep table in the kitchen area. The operator removed the device. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the prep table. The operator removed the bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing from kitchen hand washing sink. Operator filled during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in ice maker behind front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed on cooking range under the hood.

Basic - Outer openings not protected with self-closing doors. Observed on back door of kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in mop sink located next to triple sink. Operator rearranged at time of inspection. Corrected On-Site